Gazpacho With Tomato-Basil Oil
Updated May 30, 2024
- Total Time
- 45 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1small red onion
- 3Persian cucumbers, peeled
- 1large red bell pepper, seeded, ribs removed
- ½jalapeño pepper, seeded, ribs removed
- 2½pounds Sungold (or other orange) cherry tomatoes (about 3 to 4 pint baskets or 8½ cups), stemmed
- 1clove garlic
- ½cup extra-virgin olive oil
- Kosher or fine sea salt
- 1-2 teaspoons sherry vinegar or red-wine vinegar
- 16basil leaves
- ¼cup extra-virgin olive oil
- 5ounces Sweet 100 (or other red) cherry tomatoes (about ⅓ pint basket or 1 cup), stemmed and halved
- Kosher or sea salt
- ½cup extra-virgin olive oil
- 4slices white bread (crusts removed), diced into ½-inch cubes
- Kosher or sea salt
For the Gazpacho
For the Tomato-basil Oil
For the Olive-oil Croutons
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
509 calories; 46 grams fat; 6 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 5 grams protein; 849 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut half the onion, 2 of the cucumbers, ¾ of the bell pepper and the jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. Add Sungold tomatoes, garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth. (If necessary, blend in batches, then stir together.)
- Step 2
Place a fine-mesh sieve over a large bowl, and strain soup, using a spatula to help press the liquid through; discard the solids.
- Step 3
Finely dice remaining onion, cucumber and pepper, and add to soup; stir in vinegar. If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover, and chill soup for 45 minutes. (Chill 6 soup bowls now too.)
- Step 4
Make the basil oil: Finely chop the basil leaves. Place in a small bowl, and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.
- Step 5
Make the croutons: Line a plate with paper towels. Set a 10-inch cast-iron pan over medium heat. When the pan is hot, add the olive oil and 1 bread cube. When the cube starts to sizzle, add the remaining cubes, and stir gently to coat evenly in oil. Reduce heat to medium low, and cook for 12 to 15 minutes, stirring regularly, until croutons are golden-brown and crisp. Use a slotted spoon to remove croutons to the plate to drain, and season lightly with salt.
- Step 6
To assemble, ladle soup into chilled bowls. Garnish with basil oil and croutons. Serve immediately.
Private Notes
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Cooking Notes
haapi
The whole point of this article is to study the foundation so that you can then use it for your own personal journey. There are gazillions of recipes for "classic" Spanish gazpacho available for those who want one, but this does not purport to be one.
Juliet Jones
In Spain, gazpacho does not contain jalapeños, only bell peppers, and it's supposed to be red, not orange. It's better if you add a smallish piece of French style bread, to thicken it. And no need to strain it - the fiber from the vegetables is an important part of it.
Rob
Readers offering "corrections" to this recipe should bear in mind that in Spain there are as many gazpachos as there are cooks. Personally, I blend everything- for a while- in my Vitamix. It is vastly simpler and less time-consuming than fine-dicing half the ingredients, which means that I will make it more often (typically twice a week all summer long). I like a smooth gazpacho one can sip from a tea cup. But of course, that's just me.
Ana fernandez-daza
I´m a Spaniard, and I always have Gazpacho in the refrigerator in summer. There are many recipes for Gazpacho, BUT, the basic gazpacho recipe has to have at least:
1 clove garlic
3 pounds of ripe tomato
Salt
1 green pepper olive oil (aprox 150 ml)
Sometimes a little bit of water it depends on the tomatoes.
In some houses people add one or two or all the follow ingredients: vinegar, onion, cucumber or /and bread. My mother adds carrots to compensate the acidity of the tomato.
That´s it.
Judy Hill
I really don't like liquified gazpacho - I prefer the vegetables to be finely chopped, but not so fine that you can't taste them when you bite into them. maybe it's a personal taste.
Lindsay H
Peanut gallery comments about authenticity notwithstanding, this is very, very tasty. I used large orange tomatoes (found at Whole Foods) instead of Sungolds, and substituted shallot for red onion to make it easier on the digestion. I enjoyed the hint of spice from the jalapeño. I used closer to 2 t. of red wine vinegar, or possibly a bit more. The cherry tomato garnish and croutons turn this into a very satisfying light meal. I don't always love gazpacho, but I really enjoyed this.
Pat Brownlie
The tomatoes make all the difference!. Couldn't find Persian cucumbers so used bout 1/2 -2/3 of an English cucumber. Didn't use the jalapeno because I didn't want the heat. Didn't strain it. Made the basil oil without the red tomatoes and used toasted sourdough bread broken up instead of the croutons. Luscious recipe!
Trianera
I've lived in Andalucia for more than 40 years. Absolutely NO ONE uses onion in the soup itself, only chopped up as a condiment when serving (and that only in restaurants). Use a good high-speed blender and you can skip the straining.
Marcie G.
Absolutely gorjus...just as she wrote; this is a keeper! Wow!
Steve
I agree with the suggestion to add bread---that seems to be a common element in all of the gazpacho I've had that doesn't resemble watery salsa. But I had orange gazpacho in Madrid, and a friend's mom is from Extremadura and hers is orange too. Perhaps these are regional styles.
Gigi
Gazpachos in Spain are in a variety of colors and contain a variety of ingredients. The Andalucian region of Spain is known for their many different types of gazpacho - the most famous being a white gazpacho made with grapes. Here's an explanation - http://articles.latimes.com/2010/jun/24/food/la-fo-gazpacho-20100624
Bex
My friends in Madrid often add just a bit of watermelon to theirs, to lighten it up a little bit and give it a slight sweet-and-sour freshness. And they sometimes garnish it with a little crumble of fresh cheese. I have a tummy that's slightly sensitive to the acid content of gazpacho, and I have found those things (plus the bread mentioned earlier) help me to enjoy the soup better both during and after eating it...
Food Guy
A lovely gazpacho if you have the two hours it takes to make it.
twwren
Made this tonight and it was very good. Followed directions EXCEPT I did not strain the soup. I strongly object to this step. Straining removes texture and , more important, robs the soup of taste and nutritional value. Why would you want to do this?
twwren
Spain doesn't have a monopoly on Gazpacho. Mexican Gazpacho often includes jalapenos or serrano's. By the way, tomato's originated in Mexico and Central America and were imported to Europe.
Judith Bergson
Made this with our abundant crop of Orange Sunburst cherry tomatoes. Found it needed almost double the amount of sherry vinegar! It was as good as anything I tasted in Barcelona.
JB
This is not a "classic" gazpacho and does not purport to be!
As is the case with many many dishes that is a reimagined classic....especially in Spain!! think El Bulli and its offspring!
Regardless the use of sungolds brings a sweetness that is wonderful. The yellow color is a nice variation and I personally liked the infusion of the flavors of the vegatables into the liquid while maintaining the "traditional" crunch albeit much less than the classic style.
Xochitl
Made this last night with Sungold tomatoes from my garden. Did not have any basil or at least not enough so used chives from the garden. Also, we didn't have croutons. We cut the recipe in half since it was just for my husband and me. It made two servings. It was delicious. Will keep this recipe and make again.
Xochitl
Forgot to add that I did not strain the ingredients. It was delicious without straining
Patricia Fersch
I made this recipe several times over the course of this summer. Each time i get better at it and the mire closely i follow it, the better it is. I was attracted to it byvthe chef's story and message-taste, taste and the tastes and seasonings will change dependant on the ripeness if the fruit, etc. Simpky put, it is absolutely delicious. I will not discard it-the recipe that is (the pulp, yes)
courtney
I just used a mix of slicing tomatoes and it was still great. I also did not strain it and I enjoyed the texture.
J Maggie Weiss
The best! Beautiful to look at, delicious to taste.
Nice to see gazpacho showing up yellow!
Kathleen
Totally delicious! I omitted the onion, still GREAT!
kitchenonfire
I found that the chopped raw red onion made this a bit bitter, and next time I'll leave that out. Otherwise it's a wonderful recipe. I used mixed small heirloom tomatoes--mostly yellow and orange, but some red--and that was great. The basil oil is a very nice garnish.
Lisa
Amazingly beautiful and rich in flavor. Made exactly according to recipe.
KenR
This looks yummy. I'd like to make this ahead of time for a party. Has anyone made this in advance and will it hold say for a couple of days in the fridge?
Ivy
This was indeed a fair bit of work without a large food processor or VitaMix, but was met with immediate 'wows' at tonight's dinner party. I didn't bother with the croutons -- too much work! -- but did add an additional juice of one lemon and one lime to brighten the whole thing up. And since the rest of the dinner was more Asian, I added some coriander leaf to the basil leaf in the basil oil dollop, leading to hints of what was to come later on. Nice and flavourful.
Linda
My husband made this recipe for family dinner. He had to leave out the jalapeno for my late-onset troubles with them, and we don't strain fiber in my house. Since we live in the same climate as Samin, the goldens were the best choice, sweet this early in the season.
Since we finished the soup greedily at Sunday dinner, my dear husband made it again on Monday, with smaller proportions of goldens and red pepper. Still delectable.
I love the recipe for the lessons of it as well as flavor.
Jeanette
I loved this recipe. Very easy and tasty. Since I was preparing it for my family, I didn't bother straining the soup. I did use orange tomatoes -- though not sungolds. These made the soup a tad sweeter -- which we enjoyed. I also loved the idea of cherry tomatoes in basil oil to garnish with. For me, not being a purist, I think this recipe is a fantastic jumping off point for future experimentation.
roxanne feline
Made this. Was somewhat daunted by the quantity of pulp sieved out, but it tasted great. People thought it was the best gazpacho they'd ever had.
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